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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors

2023Discover FoodJournalOpen access

10.1007/s44187-023-00041-z Full text17 citations

Authors

5 authors across 5 institutions in 2 countries.

Solomon Kofi ChikpahFirst authorCorresponding
- University for Development Studies (GH)
Joseph Kudadam Korese
- University for Development Studies (GH)
Oliver Hensel
Barbara Sturm
Elke PawelzikSenior author

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Food composition and propertieslevel 3 · 0.83
Food Drying and Modelinglevel 3 · 0.04
Food and Agricultural Scienceslevel 3 · 0.01

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 5, 2026
2023 · Discover Food · 17 citations
https://openalex.org/W4321087286

Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors · Sankore